Italian cuisine · Meat & Kebab

Agnello al Forno con Patate

Lamb shoulder with potato slices on a tray, slowly baked tender with rosemary and plenty of garlic.

Ingredients · for 6 servings

• 1.5 kg lamb shoulder
• 1.2 kg waxy potatoes
• 2 onions
• 8 garlic cloves
• 3 sprigs rosemary
• 1 tbsp dried oregano
• 150 ml dry white wine
• 200 ml meat broth
• 6 tbsp olive oil
• 2 lemons
• Salt, pepper

Instructions

1. Take the lamb shoulder out of the fridge 1 hour before cooking, pat dry and rub all over with the juice of one lemon, oregano, salt and pepper.
2. Peel the potatoes and cut into 1 cm thick slices, slice the onions into rings, just crush the garlic, and mix everything with 4 tbsp olive oil in a large roasting pan.
3. Place the lamb in the center on top of the vegetables, tuck the rosemary sprigs underneath, drizzle with the remaining oil and pour in the wine and broth.
4. Seal the pan tightly with aluminum foil and cook in the preheated oven at 160°C for 90 min - this creates a steam chamber that makes the meat tender.
5. Remove the foil, baste the meat with the pan juices and roast uncovered at 210°C for another 30-35 min, until the surface is deep brown and crisp and the potatoes take on color at the edges.
6. Let the lamb rest for 15 min, pull it off the bone into rough pieces, and serve straight from the pan with the potatoes and wedges of the second lemon.